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    Yeast Mix up - Belgian Stout?! Imperial Black Beer?!

    Hey all, So i wanted some input and thought id share a bit of a mess that has occurred. I've just identified this glorious f*k up now, sipping on a delicious red ale after deciding to do a SG check on a few brewskies bubbling away. For context, two weeks ago I brewed a split batch, half became...
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    Help understanding FG, ABV and attenuation

    Hey everyone I recently brewed a Belgian Quad and am having some trouble figuring out all my numbers. I bottled it yesterday after this ferm schedule : 28th Nov 18 litres at OG 1.084 Pitched healthy dose of M41 5th Oct Added liquid sucrose, estimated OG 1.089 10th Oct SG at...
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    Let's design a BIG strong ale

    Hey everyone I'm in need of help with designing a BIG strong ale. My initial hopes are to get something into the 12-14% range and resemble the sort of style as Rouge Dead Guy, just an imperial version. I've made plenty of beers up around the 8% mark but not much higher. So wanted some help...
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    Travelling to the US, opinions on best beers to try!

    Hey all, So I have a trip planned in August to head to the US (I am from Australia). I have done many travels to the us here and there but really wanted some of you guys who are in the "know" to help me out with some of your favourite beers that you would buy from your local liquor store...
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    Help me improve my Dunkelweizen

    Hi all, Calling on a few experienced brewers to help me improve my Dunkelweizen. I recently brewed up a general copy of BYO magazines dunkleweizen recipe https://byo.com/bock/item/1964-dunkelweizen-style-profile?viewDesktop=true . My exact recipe is as follows: Dunkel Batch Size ...
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    Beginning of a lacto infection?

    Hey guys so opened up my Rye pale ale today to find what I'm pretty sure is my first infection. Looks to me like the beginning of a pellicle, the bubbles between yeast rafts and the White bits up the side of the bucket. So I need some experience from others. I'd consider letting it sour out...
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    Simcoe Rye Red IPA?

    Hey all, need help from those who know more about using rye and simcoe. I plan to make my first ever rye IPA and wanted To use simcoe as a single hop as I've never used this either. Am thinking of hitting around 15% rye, pale base malt around 6% dark crystal and a dash of Carafa 1 or roasted...
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    Under pitched, slow ferm what to do!?

    Ok so I brewed a pale ale Monday and was heading out of town, in a rush I took the slurry from another batch, didn't wash yeast just threw in half a mason jar into the new one. I kind of thought I may have been majorly underpitching. The yeast is s05 and I returned Thursday to what looks like...
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    Currently mid mash, have i ****ed it all?

    Ok, So ive just had a seriously rookie mess up. Currently mid mash on a red APA mashing at 68C (154F). About 15 minutes in I had a pot of water fall over, and so I did a clean up with a towel around the stove top. Inadvertently I managed to turn on the stove top.... FML. I had no idea it was...
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    Help priming 3L of beer in a 5L mini keg

    Ok this may need the attention of those familiar with using 5L mini kegs. I've got an empty I plan on using for the first time, made an experimental 3L batch of beer (don't ask why) and want to prime with sugar into the 5L mini keg. So question is do I have to take into account the head...
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    What's worse?

    So having a random late night thought, need some help. I've got a batch fermenting at the moment, a biggish IPA using S05. It's in a water bath and I've been adding frozen bottles to it periodically. However; I haven't had the time to be super consistent with it, so the temp has been...
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    Help with recipe with these ingredients

    Hey all need some help from those more experienced. Ideally wanted to make a pale ale, have a bunch of marris otter, Vienna and a hoard of different crystal and dark malts. I need help with what hops to use, I only have Perle which I've never used, how would it go in a single hop pale...
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    Wheat beer has little head, no head retention!?

    Hey everyone, So brewed my first hefe with WLP300, 45% Pilsner malt and 55% wheat malt. The beer came out fantastic, did a step mash and kept all the ferm temps low. Even have a few German mates who absolutely love it. Only thing is when poured it has a white head with large bubbles...
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    Need help repitching WLP300

    Ok so brewed a hefe using WLP300. Want to save some yeast for a few batches. I need help working out how much of the slurry at the bottom I would need to dump into subsequent batches to replicate a similar pitch rate as the original liquid yeast? Can someone help work out a decent estimate...
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    Black wheat recipe. Hmm?

    So I purchased some midnight wheat on a whim and want to throw together a black wheat beer. This is my rough recipe. What do you guys think? Want to ferment with safale wb 06, I've read some negative things about this yeast, not being great, but for a budget beer I think it may work fermenting...
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    Half filled bottle peculiarity

    Ok so I went ahead an capped the last bottle which was only half full. In addition this bottle sucked out a considerable amount of trub. I am well aware of the issues with CO2 production and potential bottle bombs with half filled bottles / oxygenation etc etc. this was purely an experiment...
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    Carbonation Dissapears

    Ok guys just a quick one, have had all my batches carb up nicely (using priming sugar in bottles). But I have a problem.... It seems they pour really well, nice thick creamy head forms and is retained for a very long time. But the actual liquid itself seems to lose carbonation within a minute or...
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    Too Much Dry hop??

    Hey all, just curious im about to dry hop a double IPA I brewed, it's a small 1 Gallon batch, 8.5%ABV and 130IBU. I want to give it BIG aroma, but don't know if there is a limit to how much hop oil can be absorbed in such a small volume of beer (I am sure there is a saturation point). So how...
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    How much yeast!?!?

    Ok guys so i've stretched my BIAB homebrew career into brewing a biger double IPA. I have now completely confused myself with how much yeast to pitch. Its a small 5.7L/1.5 gallon SMaSH recipe with an OG of 1.083, using Maris Otter and Southern Cross (13.5% AA). I'm going to use S-04 yeast as...
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    Topping up with a LOT of water??

    Hey guys just a curious question about topping up a batch with a big amount of water. So lets say you take the grains for a 5.5 gallon batch, and do a full mash with all the ingredients in only 3 gallons of water, boil this 3 gallons etc with all the hop additions etc then at the end of the...
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